Planned-over Tasty Taco Casserole

Turn a little extra taco prep into your next family favorite

Can you have too many tacos in your life?

I’m thinking not.

Double-up the amount of protein you make on taco night to get a jump start on Tasty Taco Potato Casserole. A Plain Jane Planned-over recipe.

Recipe Story for Tasty Taco Casserole

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Once you discover planned-overs, there’s no going back. Double-batching one part of a meal to get a jump start on the next, not only pays you back dividends in time, it automatically plans and half-preps a meal for later in the week.

This recipe is a more recent addition to my planned-over storehouse. And even my son who tolerates potatoes rather than enjoys them, states this is a winner.

Planned-over Tasty Taco Potato Casserole

Good For:

• weeknight meal

• pot-lucks

• gluten-free, if needed

Good For You:

• protein

• vegetables

• calcium

• fiber

• healthy fat source (olive oil)

• low-sodium option

Planned-over: Tasty Taco Potato Casserole

Ingredients:

• 8 medium potatoes, peeled and chopped into medium chunks

• 2 Tbsp olive oil

• 3 Tbsp of taco seasoning* or to taste

• 1 lb pre-cooked and seasoned* taco protein (shredded chicken, ground beef)

  • or 3 cups pre-cooked and seasoned* lentils.

• 2 cups salsa

• 1/2 cup chopped peppers, optional

• 1 small onion, chopped, optional

• 2 cups grated cheese

• sour cream for serving

Method:

• Preheat oven to 425 F, preferably on convection or roast.

• Line a baking sheet with parchment.

• Grease a 9 x 13” pan.

• Peel and chop potatoes into medium-sized chunks and place in a large bowl.

• Drizzle olive oil and sprinkle taco seasoning over potatoes. Stir to coat.

• Spread evenly over the baking sheet. Roast for 10 minutes. Flip and bake for another 10 minutes or until soft with some crispy edges.

• In the meantime,

  • stir salsa into the taco protein,

  • adding chopped peppers and onions if desired.

  • grate cheese

  • prep a salad or raw veggies to go along with the casserole, if you like

• Once potatoes are roasted, decrease oven temperature to 400 F on bake.

• Transfer cooked potatoes to the 9 x 13” dish. Spread taco mixture over potatoes. Don’t worry if the potatoes are not completely covered.

• Top with grated cheese.

• Return to oven until hot throughout (165 F or 74 C) and cheese is melted and bubbly.

• Serve with sour cream and a salad or raw veggies.

*Nutrition tip:

Lower sodium (and cheap!) taco seasoning option from my friend, and former colleague, Robin Hicken, can be found here. I only use 1/4 tsp salt per recipe but alter to your taste.

[P.S. Her and her husband Ed’s website, This DIY Life, is a treasure of wholesome homemade recipes amongst inspiring DIY projects.]

To balance the saturated to unsaturated fat content in this meal, choose low-fat sour cream and lean ground beef (if using). Part-skim cheese is nice and stringy and lower in sat fat too making room for the beneficial unsaturated olive oil on the potatoes.

Kitchen tip:

Double planned-over (!): Double the roasted potatoes as part of Sunday night’s meal, serve Taco Tuesday with double the protein prepped, and then have this super quick throw-together meal Thursday night.

This reheats well for lunch (on Friday!).

The ingredient amounts are arbitrary - alter amounts to your liking or simply use what is leftover. You can always add more salad or some bread on the side to fill in any gaps in quantity.

Do you have a fond taco memory to share? Or taco tips to encourage?

Pull up a chair to the Contented Table Community Chat to join the conversation.

Bring a friend, there’s always room for one more,

Jane